opened earlier this summer on Pixar Pier at Disney California Adventure and it’s serving up “California Gastro Pub” eats in a playful atmosphere!
The menu features small plates and entrees, and the Potato Skins are a fun twist on a standard bar-and-grill item.
Potato Skins at Lamplight Lounge
The dish features Crispy Yukon Gold potatoes served with brown butter-caper yogurt, smoked paprika aioli, and Manchego cheese.
These would make a great addition to your next party menu!
Potato Skins from Lamplight Lounge
Lamplight Lounge on Pixar Pier at Disney California Adventure
POTATOES
8 cups cold water
9 cloves garlic, peeled
2 shallots, peeled
2 sprigs fresh thyme
1 lemon, halved
1 tablespoon coarse salt
1 pound small gold potatoes (12 small potatoes)
1 cup cornstarch
1 teaspoon Spanish paprika
1 teaspoon ground cayenne
CAPER YOGURT
2 tablespoons butter
2 tablespoons capers, drained
1 (5.5 ounce) container plain Greek yogurt
1/2 lemon, zested and juiced
1 teaspoon coarse salt
Freshly ground black pepper, to taste
SMOKED PAPRIKA AÏOLI
3/4 cup mayonnaise
1 teaspoon smoked paprika
1/2 lemon, juiced and zested
2 teaspoons chopped chives
1 clove garlic, minced
POTATO SKINS
Canola oil, for frying
1/4 cup capers, drained
1/2 cup shredded Manchego cheese
Micro cilantro
FOR POTATOES
1. Combine water, garlic, shallot, thyme, lemon, salt, and potatoes in stock pot. Bring to a boil and simmer, covered, for 12-15 minutes, until potatoes are tender.
2. Drain potatoes and cool for 10 minutes.
3. Combine cornstarch, paprika, and cayenne in a small bowl. Set aside.
4. Smash potatoes gently between two baking sheets until they are in slightly flattened circles.
5. Line a baking sheet with parchment paper.
6. Roll smashed potatoes in cornstarch mix and coat on all sides. Place on parchment lined baking pan and freeze for at least 2 hours.
FOR CAPER YOGURT
1. Heat butter in small skillet over medium heat until melted. Add drained capers and cook for 5 minutes. Remove capers from butter and cool for 15 minutes.
2. Combine Greek yogurt, lemon zest, and juice, and salt in a small bowl. Add reserved capers. Season with pepper, to taste. Refrigerate until ready to serve.
FOR SMOKED PAPRIKA AÏOLI
1. Combine mayonnaise, smoked paprika, lemon juice and zest, chives, and garlic in a small bowl. Refrigerate until ready to serve.
FOR POTATO SKINS
1. Preheat oil in deep fryer to 350°F.
2. Drain capers and fry for 3-5 minutes, until crispy. Drain on paper towels.
3. Remove potatoes from freezer and fry for 3 minutes, until crispy.
4. Top potatoes with Manchego cheese, fried capers, and micro cilantro.
5. Serve with caper yogurt and paprika aïoli.
Makes 12.
See more Disney Recipes on our Disney Recipes Page HERE!
Will you be whipping up these Potato Skins for your next party? Let us know with a comment.
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This looks so delicious! I can’t wait to try it. Thanks for the recipe.
Wish we could see the park during the festival of candle lights, but it is a block out time for passholders.
Thank you for the post, but there are ALWAYS issues with recipes from Disney shared this way. We ate these on site and started to ask our server for the recipe. It was so complicated and labor-intensive that we laughed and said Nevermind, that’s not happening. There were loads of details about “brining,” more than one trip into the freezer, and some specific bottle they used for the smooshing.
Since the recipe was posted for us here, I took the plunge and made these yesterday for the Super Bowl, and the recipe does not duplicate the authentic ones. As one might expect, they leave out a few important details, such as those described by our server. The juice and zest of “1 lemon” varies greatly when added to a small amt of mayo or yogurt. We need to know a precise measurement; my yogurt was much too heavy on the lemon, and the aïoli was strong too. Tasty, but not precise.
Most importantly though? There is no way they are finding “12 small Yukon Gold potatoes” that work right. I bought the smallest I could find, and there is no method of smooshing them (I used a salad plate, to test one at a time) that doesn’t break the skin open. The potato then crumbles easily, even if handled gently. I managed to save 10, not bad, but they were not remotely like the real ones. Why? I wish I had studied MY photo of our dish ahead of time! There is no question that they used regular sized potatoes and SLICED THEM into thick “pucks” before smooshing them—with the aformentioned bottle that makes a scooped effect, not a fully smashed potato. It’s not clear in the DFB pic, but it’s crystal clear in mine. I can’t copy a photo into this, but I can give you a link to it. https://www.instagram.com/p/B8HoiDzJm4r/?igshid=ymcymehxy1ep
Just be aware of the diffs. With the instructions given, yours will be quite different. Next time, I will slice the cooked potatoes and use something small enough to just “dent” them, and try to figure out where the second freezing might occur. Also, despite their “browned butter yogurt” description, it’s not, unless you depart significantly from their instructions. (1) Just cooking some capers in butter does not make the butter itself “browned.” (2) I questioned this at the time, but decided to follow the instructions to the letter; they clearly say to remove the capers from the butter and then tell you to combine other ingredients with the yogurt. The butter is excluded, so I reluctantly let that go. And their own recipe calls it “Lemon Yogurt.” They also don’t point out that letting the spuds cool for 10 minutes before the coating process gives skins time to dry. I HAD to rewet mine to get any cornstarch to stick. Slicing the potatoes will also fix a lot of this, but you will still need to be sure the skin itself is damp.
So y’know…the pitfalls of Disney “sharing recipes.” This was almost worth the effort 😬 but they were NOT the targeted result. Perhaps these adjustments will have a more precise outcome next time.
In response to ROX who says the recipe is way off-
If you want to fully brine the potatoes, after boiling don’t drain them. Cool them completely in the water and then refrigerate it all together for 24 hours. Also you can freeze the potatoes once before tossing in corn starch, and again after and double-starch if you like. And so many condiment bottles are the right shape for smashing, just look for a slightly domed underside.
Most of the issues you’re facing can be pretty easily worked out if you think it through.